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Monday, February 15, 2016

Sesame Maple Chicken Wings

These are not my favorite chicken wings that my husband makes, but they are quite delicious and they are amongst the easiest that he makes.  On top of that, he has been making them for years, which makes them childhood favorites of our kids, and that makes them fall into the comfort food zone that is not to be tampered with.  The recipe will never be retired because it evokes the flavors of childhood.

40 wing sections US
  • 13 c. maple syrup
  • 14 c. soy sauce
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon chili oil
  • 1 tablespoon peeled, coarsely chopped ginger root
  • 3 cloves of garlic minced
  • 4 lbs chicken wings
  • 2 tablespoons sesame seeds
  1. Combine first 6 ingredients in processor or blender and puree. Place chicken wings in large bowl. Pour puree over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.).
  2. Position rack on top third of oven and preheat to 375°F Remove chicken from marinade; reserve marinade. Arrange chicken on large jelly roll pan and bake 25 minutes. Turn chicken over and bake 15 minutes. Brush chicken with half of marinade and bake 7 mintues. Turn chicken over and brush with remaining marinade. Sprinkle with sesame seeds and bake until chicken and sesame seeds brown, about 7 minutes.

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